ACUERDO FIRME
IV. PROPUESTA DICTAMENES DE COMISIONES 1. COMISION PLAN PRESUPUESTO
2. COMISION DE POLITICAS DE DESARROLLO ACADEMICO
This is a written multiple choice examination paper lasting two hours and containing 80 questions. Candidates must answer
all questions.
Approximate % examination
Topic weighting
All questions carry equal weighting 01 Safety at work
02 Hygiene at work
03 Kitchen maintenance and design 04 Budgets, costing and control
05 Prepare and bake paste based products and desserts
06 Prepare and bake cakes and sponges 07 Prepare meringue based products and desserts
08 Prepare gelatine set desserts 09 Prepare egg set desserts 10 Prepare and bake chemically aerated products
11 Prepare and cook fruit based desserts 12 Prepare simple frozen desserts 13 Prepare and bake fermented products 14 Prepare and use creams, fillings and glazes 15 Prepare hot and cold sauces
16 Prepare and use decorative mediums
01 Safety at work
IVQ in Food Preparation and Culinary Arts (7065) 104
Practical competences
The candidate must be able to do the following:
1.1 Take appropriate initial action to care for persons in the event of injury.
1.2 Notify first aid assistance in the event of an accident and reassure the injured person.
1.3 Locate and complete appropriate documentation for accidents.
1.4 Check fire fighting equipment for location and operation.
1.5 Carry out a hazard analysis and interpret the results for action.
1.6 Maintain and wear appropriate protective clothing for all food related operations.
1.7 Take appropriate action to prevent accidents in relation to the discovery of faulty equipment.
1.8 Manage tools and equipment neatly and tidily in working methods.
1.9 Keep knives sharp and in an appropriate state of repair.
1.10 Interpret manufacturers’ instructions in relation to the safe use of all production machinery.
1.11 Ensure dangerous substances are recognised and appropriately handled and stored.
1.12 Display and comply with all safety signs.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
02 Hygiene at work
Practical competences
The candidate must be able to do the following:
2.1 Keep working areas clear and clean throughout and on completion of practical operations.
2.2 Protect and store all perishable commodities, not for immediate use, appropriately.
2.3 Ensure working methods eliminate the risks of cross contamination.
2.4 Operate and maintain equipment in a safe and hygienic manner.
2.5 Operate and maintain small equipment and utensils in a safe and hygienic manner.
2.6 Use appropriate temperatures in all preparation and cooking operations including reheating, to maintain the safe quality of commodities.
2.7 Carry out the defrosting of foods, according to manufacturers’ instructions, avoiding risks of contamination.
2.8 Use clearing and cleaning down procedures that avoid risks to food commodities.
2.9 Organise and supervise appropriate waste disposal procedures at all times.
2.10 Deal appropriately with incidents of suspected and reported illnesses, that are a danger to food safety.
2.11 Monitor the condition of walls and floors and supervise appropriate cleaning.
2.12 Interpret the results of after-service, daily and weekly hygiene checks and supervise corrective actions.
03 Kitchen maintenance and design
IVQ in Food Preparation and Culinary Arts (7065) 106
Practical competences
The candidate must be able to do the following:
3.1 Carry out improvisations to facilitate different service requirements, such as banquets, varied menus and outside catering.
3.2 Design a basic food and beverage preparation, cooking and service facility, taking account of work flow.
3.3 Design and supervise routine cleaning schedules.
3.4 Take appropriate action, following the interpretation of safety and hygiene checks.
3.5 Design and implement safety and hygiene hazard analysis.
3.6 Write and supervise training instructions for the operation of machinery.
3.7 Use fuels economically in all operations.
3.8 Monitor machinery, equipment and utensils at all times for safe and hygienic condition.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
04 Budgets, costing and control
Practical competences
The candidate must be able to do the following:
4.1 Research commodity prices, from a variety of sources and present the best price in relation to quality.
4.2 Calculate trimming and cooking losses for commodities, and produce and evaluate a comparative analysis.
4.3 Calculate alternative selling prices, making an allowance for the complexity and time of preparation, for a variety of recipes from simple to complex.
4.4 Analyse different portion sizes for different functions and menus and calculate their relative material costs.
4.5 Research equipment that assists portion control and present a brief report on its uses according to preparation, cooking and service techniques.
4.6 Analyse and evaluate food operations costings for a function or operations period.
05 Prepare and bake paste based products and desserts
IVQ in Food Preparation and Culinary Arts (7065) 108
Practical competences
The candidate must be able to do the following:
5.1 Prepare sweet pastes including puff, choux, short, hot water, sable and strudel.
5.2 Process pastes to produce sweet and savoury items, to include, flans, tarts, tartlets, buns, biscuits, slices and pies.
5.3 Select, prepare and store equipment for all pastry tasks.
5.4 Select and process appropriate ingredients for all pastry tasks.
5.5 Apply resting and recovery techniques to appropriate pastes.
5.6 Bake products in accordance with recipe specification.
5.7 Test and judge products to be cooked/processed.
5.8 Finish, assemble and display products in accordance with establishment procedures.
5.9 Apply appropriate safety and hygiene practices throughout the tasks procedures.
5.10 Tasks are carried out efficiently and in the optimum time procedures.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
06 Prepare and bake cakes and sponges
Practical competences
The candidate must be able to do the following:
6.1 Prepare cakes and sponges using traditional and recognised methods such as, whisking whole and split egg, sugar batter, flour batter, melting, rub-in, whole in one mixes, and use of commercial high ratio mixes.
6.2 Prepare sponges for the production of Swiss roll, roulades, sponge fingers and drops, génoise, fatless sponge and emulsified.
6.3 Produce cakes to include: fruitless cakes, light, medium and heavy fruitcakes, slab cakes, small and cup cakes.
6.4 Select, prepare and store equipment appropriately for all tasks, including acceptable improvisations.
6.5 Select and process appropriate ingredients for all tasks.
6.6 Prepare and add ingredients at correct stages of mixing.
6.7 Bake products in accordance with recipe specification.
6.8 Test and judge products to be cooked.
6.9 Finish, assemble and display products in accordance with establishment procedures and standards.
6.10 Apply appropriate safety and hygiene practices throughout all tasks.
6.11 Carry out tasks efficiently and in the optimum time.
07 Prepare meringue based products and desserts
IVQ in Food Preparation and Culinary Arts (7065) 110
Practical competences
The candidate must be able to do the following:
7.1 Prepare cold (English), warm (Swiss), boiled (Italian) and Japanese meringues and macaroons.
7.2 Process meringue preparations to produce large and small meringue nests and saccharin, fruit and flavoured meringue, afternoon tea fancies, decoration, petits fours and gaieties.
7.3 Select, prepare and store equipment appropriately for all tasks.
7.4 Select and process appropriate ingredients for all tasks.
7.5 Dry/bake/poach products according to recipe specifications.
7.6 Test and judge products to be cooked/processed.
7.7 Store products not for immediate use appropriately.
7.8 Finish, assemble and display products in accordance with established procedures.
7.9 Apply appropriate safety and hygiene practices throughout all tasks.
7.10 Carry out tasks efficiently and in optimum time.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
08 Prepare gelatine set desserts
Practical competences
The candidate must be able to do the following:
8.1 Prepare gelatine set desserts including milk and fruit based bavarois, jellies, cold rice dishes, mousses and cold cheesecake.
8.2 Select, prepare and store equipment appropriately for all tasks.
8.3 Select and process appropriate ingredients for all tasks.
8.4 Test products appropriately for temperature and to ensure the correct degree of cooking has been achieved.
8.5 Add ingredients at the correct stages, conditions and temperatures.
8.6 Place mixtures appropriately into moulds/cases, refrigerated for correct degree of set.
8.7 Turn out products correctly where appropriate.
8.8 Finish, assemble and display products in accordance with establishment procedures and standards.
8.9 Apply appropriate safety and hygiene practices throughout preparation, cooking and service.
09 Prepare egg set desserts
IVQ in Food Preparation and Culinary Arts (7065) 112
Practical competences
The candidate must be able to do the following:
9.1 Prepare egg set desserts including baked egg custard desserts, oven poached egg custard desserts and savoury egg custard filling for quiche and other savoury items.
9.2 Select, prepare and store equipment appropriately for all tasks.
9.3 Select and process ingredients appropriately for all tasks.
9.4 Place mixtures in appropriate mould/cases to correct level.
9.5 Cook or bake products according to recipe specification.
9.6 Test and judge products to be cooked/processed.
9.7 Remove products safely from the oven and allow to cool before storage.
9.8 Correctly turn out product where appropriate.
9.9 Finish, assemble and display products according to establishment procedures.
9.10 Store items not required for immediate use appropriately.
9.11 Use logical working methods and realistic timing.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
10 Prepare and bake chemically aerated products
Practical competences
The candidate must be able to do the following:
10.1 Prepare chemically aerated dough to include scones and small cakes using plain and wholemeal flour.
10.2 Process doughs to produce plain, fruit and wholemeal scones, small cakes, doughnuts and American muffins.
10.3 Select, prepare and store equipment for all tasks.
10.4 Select and process appropriate ingredients for all tasks.
10.5 Apply correct resting and recovery techniques.
10.6 Carry out successfully all baking and frying methods of cookery, as required by recipe specifications.
10.7 Test and judge products to be cooked.
10.8 Finish, assemble and display products in accordance with establishment procedures and standards.
10.9 Apply appropriate safety and hygiene practices throughout all tasks.
11 Prepare and cook fruit based desserts
IVQ in Food Preparation and Culinary Arts (7065) 114
Practical competences
The candidate must be able to do the following:
11.1 Prepare fruit dishes using boiling, poaching, stewing, baking, frying, and cold preparation methods.
11.2 Process ingredients appropriately to produce hot and cold desserts using fresh, processed, tinned, dried and reconstituted fruits.
11.3 Select, prepare and store equipment appropriately for all tasks.
11.4 Select and process appropriate ingredients for all tasks.
11.5 Cook products appropriately according to recipe specifications.
11.6 Test and judge products to be cooked/processed.
11.7 Protect and store appropriately products not for immediate use.
11.8 Assemble, finish and display products according to establishment procedures and standards.
11.9 Apply appropriate safety and hygiene practices throughout all tasks.
11.10 Use logical working methods and realistic timing.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
12 Prepare simple frozen desserts
Practical competences
The candidate must be able to do the following:
12.1 Prepare frozen items to include various ice creams, water ices, sorbets and parfaits.
12.2 Process frozen items, including convenience products, to produce sweet dishes to include baked Alaska types, coupes and sundae desserts.
12.3 Select, prepare and store equipment appropriately for all tasks.
12.4 Select and process appropriate ingredients for all tasks.
12.5 Cook and freeze products in accordance with recipe specifications.
12.6 Test and judge products to be cooked/processed throughout the tasks.
12.7 Assemble, finish and display products in accordance with establishment procedures and standards.
12.8 Apply appropriate safety and hygiene practices throughout the tasks.
13 Prepare and bake fermented products
IVQ in Food Preparation and Culinary Arts (7065) 116
Practical competences
The candidate must be able to do the following:
13.1 Prepare doughs to include, plain and wholemeal, sweet, enriched doughs using ferment, straight dough, activated dough development, hand and machine mixing.
13.2 Process doughs to produce sweet and savoury items to include bun dough goods, savarin/baba goods, loaves, dinner rolls and brioche.
13.3 Select, prepare and store equipment appropriately for all tasks.
13.4 Select and process appropriate ingredients for all tasks.
13.5 Apply correct resting, proving and recovery techniques.
13.6 Bake products according to recipe specifications.
13.7 Test and judge products to be cooked.
13.8 Finish, assemble and display products in accordance with establishment procedures and standards.
13.9 Apply appropriate safety and hygiene practices throughout all tasks.
13.10 Use logical working methods and realistic timing.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
14 Prepare and use creams, fillings and glazes
Practical competences
The candidate must be able to do the following:
14.1 Prepare fillings and creams to include pastry cream, dairy creams, synthetic creams, custards, ganach, frangipane, almond pastes, praline creams and simple and boiled buttercream.
14.2 Select, prepare and store equipment appropriately for all tasks.
14.3 Select and process appropriate ingredients for all tasks.
14.4 Prepare and cook products according to recipe specifications.
14.5 Test and judge products to be correctly processed and cooked.
14.6 Cover and store appropriately products not for immediate use.
14.7 Apply appropriate safety and hygiene practices throughout all tasks.
15 Prepare hot and cold sauces
IVQ in Food Preparation and Culinary Arts (7065) 118
Practical competences
The candidate must be able to do the following:
15.1 Prepare hot and cold sauces to include, fruit coulis, jam sauces, egg custard sauces, custard sauces, ganach, chocolate sauces and sabayon sauces.
15.2 Select, prepare and store equipment appropriately for all tasks.
15.3 Select and process ingredients appropriately for all tasks.
15.4 Prepare and cook products according to recipe specifications.
15.5 Test and judge sauces to be processed/cooked.
15.6 Protect and store appropriately sauces not for immediate use.
15.7 Finish and serve sauces according to establishment procedures and standards.
15.8 Apply appropriate safety and hygiene practices throughout all tasks.
15.9 Use logical working methods and realistic timing.
This is to confirm that the candidate has successfully completed the above tasks:
Candidate signature
Candidate name (please print)
Instructor signature
Instructor name (please print)
16 Prepare and use decorative mediums
Practical competences
The candidate must be able to do the following:
16.1 Prepare decorative mediums including chocolate compounds, chocolate couvertures, pastillage, soft icing pastes, marzipan and boiled sugar.
16.2 Apply chocolate compounds and couvertures, pastille, marzipan and soft icing paste, sugar boiling as decorative mediums to appropriate products.
16.3 Select, prepare and store equipment appropriately for all tasks.
16.4 Select and process appropriate ingredients for all tasks.
16.5 Test and appropriately judge mediums to be processed.
16.6 Finish, assemble and display products in accordance with establishment procedures and standards.
16.7 Apply appropriate safety and hygiene practices throughout all tasks.
Sections
Advanced Diploma All candidates
01 Food safety operations and supervision
02 Staff organisation in the kitchen and ancillary areas 03 Product development and presentation
04 Cultural dimensions of food 05 Costing, budgets and control 06 Materials management
07 Production systems, planning and organisation 08 Quality assurance of products and services 09 Menu policy and planning
10 Training and team development
Cuisine studies only
11 Cuisine studies: advanced techniques
Patisserie studies only
12 Patisserie studies: advanced techniques